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Servings: Makes 64 cupcakes; 1 per servingTime: About one hour active; 90 minutes total (plus overnight for the beans)

3. Divide each 16th of dough into four equal parts. Spray 2 mini-muffin tins with cooking spray—one in the cups and one on the bottom. Place each quarter piece of dough into a muffin cup, and press down until evenly distributed in the cup. Place the bottom-sprayed tin on top of dough and press down. Place tin in oven and put an oven-proof pot or foil-wrapped brick on top. Bake 20 minutes, rotating half-way through. Remove from oven, turn onto cooling rack and let cool. Repeat with remaining dough.

Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.